Red Lentils are a staple in our household as they’re nutritionally dense foods, a good source of iron and contain both soluble and insoluble fiber. We eat this Red Lentil Dahl a few times a day because it’s easily digestible and a great source of protein and other nutrients. We have a special note on this recipe to “make a double batch” just as a reminder.
Red Lentil Dahl
2 cups Red Lentils
5 cups Purified Water
3/4 tsp Turmeric
3” piece of Kombu
Bring to a boil, then simmer for 20 minutes. Remove the Kombu and cut finely. Return it to the puree. Lentils will turn to mush as they cook and become a beautiful golden yellow color. This is NORMAL you have not done it wrong if this happens. Many people think it is an error the first time they make dahl, but it is correct I assure you.
Add:
2 Tbsps Braggs
1 tsp dried Rosemary (pour it into your hand and crush it up before putting into the dahl)
4 Tbsps Chives or Scallions finely diced
Serve and enjoy.
Red Lentil Cooking Tips
- Lentils do not need to be pre-soaked
- Use 3 cups of water for each cup of Lentils
- Before cooking lentils, spread them out and look for small rocks or other foreign matter
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Red Lentil Dahl Recipe Photo Credit: Her View Photography
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